Description
Classic Chicken Schnitzel features tender chicken breasts pounded thin, breaded with a seasoned flour, egg, and panko breadcrumb coating, then pan-fried until golden and crispy. Served traditionally with lemon wedges and Dijon mustard, it makes for a delightful main course with a crunchy crust and juicy interior.
Ingredients
Scale
Chicken
- 3 pounds chicken breasts (boneless and skinless)
- 4 teaspoons salt (divided, or to taste)
- 4 teaspoons black pepper (divided, or to taste)
Breading Station
- 1 cup all-purpose flour
- 2 cups breadcrumbs (Panko preferred)
- 4 large eggs
- 1 teaspoon Dijon mustard
- 1 teaspoon salt (for flour mix)
- 1 teaspoon black pepper (for flour mix)
- 1 teaspoon salt (for breadcrumb mix)
- 1 teaspoon black pepper (for breadcrumb mix)
- 1 teaspoon salt (for egg mixture)
- 1 teaspoon black pepper (for egg mixture)
Frying and Garnish
- Vegetable oil (for frying, about ½-inch depth)
- 1 tablespoon fresh parsley (for garnish)
- Lemon wedges (for serving)
- Dijon mustard (for serving)
Instructions
- Prepare the Chicken: Remove chicken tenders from the breasts and set aside for another use. Place one chicken breast at a time inside a partially closed Ziploc bag or between two sheets of plastic wrap. Using a meat mallet, gently pound the chicken to about ¼-inch thickness, taking care not to tear it. Repeat with all breasts. Season both sides generously with salt and black pepper and set aside.
- Set Up Breading Stations: In one shallow plate, combine flour with 1 teaspoon salt and pepper. In a second shallow plate, mix breadcrumbs with 1 teaspoon salt and pepper. In a third shallow plate, whisk together the eggs, Dijon mustard, and 1 teaspoon salt and pepper until fully combined.
- Bread the Chicken: Arrange a wire rack on a baking sheet. Working assembly-line style, dredge each chicken piece first in the flour mixture, shaking off excess, then dip into the egg wash ensuring full coverage, and finally coat thoroughly with the breadcrumb mixture. Place the breaded schnitzels on the wire rack and repeat with remaining pieces.
- Heat the Oil: Pour vegetable oil to a ½-inch depth in a large skillet and heat over medium-high until it reaches about 350°F or a breadcrumb dropped in sizzles immediately. Use a 10½-inch skillet for optimal cooking area and do not overcrowd the pan.
- Fry the Schnitzels: Carefully add one schnitzel at a time to the hot oil and fry for 2 to 3 minutes on each side or until deep golden brown and crisp. Drain cooked schnitzels on a wire rack to remove excess oil. Add more oil to the skillet as needed between batches to maintain frying depth and temperature.
- Serve: Garnish schnitzels with fresh parsley and serve immediately alongside lemon wedges and Dijon mustard. For a complete meal, pair with creamy mashed potatoes or your preferred side dish.
Notes
- Use Panko breadcrumbs for extra crunch; regular breadcrumbs work but yield a softer crust.
- Maintain oil temperature around 350°F to prevent the breading from absorbing excess oil and to attain a crisp crust.
- Let the breaded chicken rest for 5 to 10 minutes before frying to help the coating adhere better.
- Change or strain the frying oil after a few batches to avoid burnt bits affecting flavor.
- Do not crowd the skillet; frying one piece at a time yields the crispiest schnitzel.
- For a lighter version, air fry at 400°F for 8 to 10 minutes or bake at 425°F for 15 to 18 minutes instead of frying.
Nutrition
- Serving Size: 1 schnitzel (about 200 g)
- Calories: 450 kcal
- Sugar: 1 g
- Sodium: 950 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 165 mg
